Hot Crab Dip has always been one of my favorite appetizers for any occasions every since childhood. I grew up in Maryland, home of the Maryland Blue Crab, were crabs were plentiful in the summer time. Crab feasts were common place too. My father-n-law would make a run to the Eastern shore and bring back 1-2 bushels a trip. Under the shade of the old walnut tree on my in-laws farm, all our families would gather and share in a delicious feast. In the winter months, we got to relive those precious memories with our frozen crab meat by making it into this great recipe for Maryland Hot Crab Dip.
I’ll never forget the first time I sat down and “picked and ate” crabs. I didn’t think I was going to like it, especially when I opened it up and saw all the insides of the crab but I was ready to try it and I did. One dozen crabs later, I came up for air with steamed crab juice running down both arms all the way to my elbows. I’ve been in love with crab meat and Maryland Blue Crab Dip ever since.
- 1/2 lb. jumbo lump crab meat (Maryland Blue Crab is the best)
- 1 (8 oz.) package cream cheese
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan
- 3 tbsp. minced green onions
- 2 large garlic cloves, minced
- 3 tbsp. dry parsley or minced green onions
- 2 tsp Worcestershire sauce
- 2 tbsp. fresh lemon juice
- 1 tsp hot sauce
- 1/2 tsp Old Bay seasoning
- Salt and pepper optional
- Preheat oven to 325°F.
- Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste as needed and bake for 35 to 40 minutes until lightly golden on top. Serve piping hot.
- Serve hot sauce on the side for those who want even more spice.
We serve this creamy dip with chunky homemade bread or crackers.
Makes 1 1/2 cups